Lobster Curry

Credit: Didier Loire
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Step 1: Lobster

Plunge the whole lobsters into a pot of salted boiling water for 1 minute, then drain with a slotted spoon. Separate the heads from the tails and the claws. Split the lobster heads in two lengthwise, remove the sand sac, and crush the roe and creamy parts with a large knife. Set aside.

Step 2: Pineapple and Grapes

Peel the pineapple and remove the fibrous core. Cut into 1/5 inch (5 mm) thick slices, then dice into 1/5 inch (5 mm) cubes. Reserve any juice from the trimmings in a stainless steel bowl.

Add the diced pineapple, the sugar, and a pinch of salt to the juice. Lay on a stainless steel try to candy above the range.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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